Food and Fermentation Industries >

2025 , Vol. 51 >Issue 13: 320 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040772

Quality analysis of Luzhou-flavor liquor by high-energy electron beam irradiation after one-year storage

  • ZHANG Lili ,
  • CHEN Xiaoming ,
  • XU Defu ,
  • ZHOU Rui ,
  • WANG Bensheng ,
  • HUANG Min ,
  • CHEN Hao ,
  • GAO Peng ,
  • DAI Xiaoxue
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  • 1(College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China)
    2(Sichuan Yuanjingda Food Co.Ltd., Luzhou 646000, China)
    3(Luzhou Laojiao Co. Ltd., Luzhou 646699, China)
    4(Sichuan Institute of Atomic Energy, Chengdu 610101, China)

Received date: 2024-08-16

  Revised date: 2024-09-09

  Online published: 2025-08-04

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Abstract

Electron beam irradiation can improve the quality of liquor.The aroma and quality of liquor stored for different time after irradiation are different.To investigate the effects of a high-energy electron beam on the quality of Luzhou-flavor liquor irradiated with different doses of 2, 4, 6, 8, 10, and 12 kGy for one-year storage, the changes of quality and aroma components before and after irradiation of Luzhou-flavor liquor were analyzed.The research methods include sensory evaluation, electronic nose, gas chromatography-flame ionization detector, headspace solid phase microextraction-gas chromatography-mass spectrometry, and physicochemical indexes.Results showed that after one year of storage, the total acid of irradiated liquor increased, the conductivity significantly increased (P<0.05), and the viscosity decreased.These changes contributed to a fresher and cleaner mouthfeel and an overall improvement in quality than no irradiation.Irradiation had a great effect on 14 species of aroma components, including 2,3 butanediol (endoxylated), acetal, ethyl linoleate, benzaldehyde, et al.Especially, after 4 kGy dose irradiation, the taste of liquor became mellow and thicke, ethyl palmitate and ethyl linoleate significantly increased, and benzaldehyde significantly decreased.Irradiated liquor still has a good aging effect after one year of storage.

Key words： high-energy electron beam; Luzhou-flavor liquor; sensory quality; storage time after irradiation; long-chain fatty acid ethyl esters

Cite this article

ZHANG Lili , CHEN Xiaoming , XU Defu , ZHOU Rui , WANG Bensheng , HUANG Min , CHEN Hao , GAO Peng , DAI Xiaoxue . Quality analysis of Luzhou-flavor liquor by high-energy electron beam irradiation after one-year storage[J]. Food and Fermentation Industries, 2025 , 51(13) : 320 -326 . DOI: 10.13995/j.cnki.11-1802/ts.040772

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